基于光波微波炉的胡萝卜脆片膨化工艺开发  

The development of puffing carrot chips by infrared microwave

作　　者：吴鹏[1] 王恒鹏[1] 许志诚 张涛[1] 陈胜姝 孟祥忍[1] WU Peng;WANG Heng-peng;XU Zhi-cheng;ZHANG Tao;CHEN Sheng-shu;MENG Xiang-ren(School of Tourism and Culinary Science,Yangzhou 225000, Chin)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000

出　　处：《食品与发酵工业》2017年第11期180-185,共6页Food and Fermentation Industries

基　　金：基金项目:部分南方黄牛生长与肉用性状功能基因组学研究(2013AA102505)

摘　　要：利用光波微波炉对膨化胡萝卜脆片工艺进行研究,选定微波功率、光波功率和加热时间3个因素的3个水平进行中心组合实验,建立感官评分和脆度值的二次回归方程,通过响应面法分析得到膨化胡萝卜脆片的最佳制作工艺。同时分析感官评分与脆度这2个关键评价指标的相关性。结果表明,当微波功率为1 019 W,光波功率为490 W,加热时间为36 min时,非油炸胡萝卜脆片的感官评分可高达92.8分,脆度值为1.53 s,品质最佳。The infrared microwave puffing carrots chips technology was developed.Microwave and infrared power and heating time on carrots chips of sensory quality were studied.The three factors – three level central composition experiment was designed and regression equation of carrots chips was established.At the same time,the correlation between the two key evaluation indexes of sensory score and crispness was studied.Results show that the best parameters were： microwave power 1 019 W,infrared power 490 W,and heating time 36 minutes.Under the above conditions,the sensory evaluation score was the highest and quality was the best.

关 键 词：光波微波炉 膨化胡萝卜脆片 响应面分析法 感官评定 脆度值 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]